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Hotel Arts Group

Banquet Manager

Calgary, AB, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Apr 26, 2027
Posting language: English
Posted: Oct 28, 2026

Original job description

Hotel Arts is seeking a Banquet Manager to lead the planning and execution of exceptional banquet events. This hands-on leadership role is responsible for guest experience, operational consistency, team development, labour productivity and the day-to-day systems that support successful events at Hotel Arts and offsite locations. The successful candidate will be a visible, calm and accountable leader who sets clear expectations and supports the team on the floor.

Key Responsibilities:

Lead the setup, service, execution and breakdown of banquet events, ensuring contractual requirements, client expectations and Hotel Arts service standards are met
Maintain a strong floor presence, direct service in real time, interact with guests and resolve issues professionally
Coordinate staffing, build schedules and event labour forecasts, and manage productivity within approved budgets and staffing standards
Work with Events, Culinary and other departments to review banquet event orders (BEOs), confirm requirements, attend BEO meetings and plan efficient transitions between events
Meet with clients as required to confirm event details, respond to feedback and identify opportunities to enhance the guest experience
Maintain accurate inventories of linens, plateware, glassware, cutlery, beverage products and event equipment; arrange specialty rentals and supplies when required
Oversee event billing accuracy, including final guest counts and charges, and coordinate with Accounting to ensure timely posting
Manage cash-bar ticket controls and beverage reconciliation, ensuring accurate records and appropriate inventory controls
Ensure banquet spaces, storage areas and equipment are clean, organized, maintained and ready for service; coordinate shipping and receiving of client materials
Own the creation, implementation, ongoing review and enforcement of banquet standard operating procedures (SOPs), service standards and sequence of service
Maintain event timelines, run-of-show documents, opening and closing checklists, pre-shift briefing formats, training resources and other operational tools
Communicate standards clearly, train the team consistently and follow up on execution and improvement opportunities
Ensure scheduling prevents avoidable overtime; overtime requires advance approval from the Operations Manager. Managers may not approve their own hours
Monitor event costs, purchasing and departmental budget expectations, and identify opportunities for operational efficiency and responsible upselling
Lead, coach and develop banquet floor managers and associates through clear direction, daily briefings, constructive feedback and consistent accountability
Coach on service standards, professional conduct, appearance, guest engagement and effective performance of duties
Conduct and document regular one-on-one meetings, coaching conversations and performance reviews; address concerns promptly and professionally
Support recruitment, onboarding, new-hire training and periodic refresher training; delegate responsibilities that build leadership capability
Foster respectful, productive relationships with Culinary, Events, Accounting, suppliers and all hotel departments
Ensure compliance with applicable occupational health and safety, food safety, responsible liquor service and employment standards
Promote safe work practices, report and investigate incidents, follow through on corrective actions and participate in departmental safety initiatives
Inspect event equipment regularly and coordinate repairs or servicing; maintain appropriate guest conduct and safety oversight at events
Plan and coordinate offsite banquet and catering operations, including equipment, transportation, setup, service, breakdown and site restoration
Maintain food quality, safe handling and Hotel Arts service standards at third-party venues

Qualifications:

Minimum 3-5 years supervisory experience in a food and beverage environment
Valid ProServe Certificate required
Must have 5 Class Driver’s License required and provide a clean Driver's Abstract with a minimum of 5 years’ experience
Must be able to drive catering van or larger catering trucks on a need basis
Strong team player and able to work with little to no supervision
Required to work flexible hours including late nights, weekends and holidays
Must possess excellent communication skills - both written and verbal
Must have excellent customer service skills
Must be able to multi-task and handle competing priorities
Must be able to work as a team leader and drive for continuous improvement
Must be able to lift up to 50lbs if required
Walking and standing required for most part of the day

To learn more about Hotel Arts, please visit our website at: www.hotelarts.ca

Applicants who do not already have legal permission to work in Canada will not be considered.

Please be advised that only candidates selected for an interview will be contacted.

Hotel Arts Group is an Equal Opportunity Employer.

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More about this job

Responsibilities

Lead banquet event planning and execution, including staffing, service, client coordination, inventory, billing, safety, and offsite catering operations. Develop and coach the banquet team, maintain service standards and operating procedures, and manage productivity, costs, and operational readiness.

Requirements

Requires 3–5 years of supervisory experience in food and beverage, a valid ProServe certificate, a Class 5 driver's licence, and a clean driver's abstract with at least five years of driving experience. Candidates must be able to drive catering vehicles, work flexible hours, communicate and serve guests effectively, manage competing priorities, lead teams, and meet the physical demands of the role.

Skills

Banquet Operations
Event Planning
Team Leadership
Staff Scheduling
Labour Forecasting
Budget Management
Guest Service
Client Relations
Inventory Management
Event Billing
Training And Coaching
Performance Management
Food Safety
Occupational Health And Safety
Responsible Liquor Service
Offsite Catering

Visa sponsorship

Not detected in the job text

Keywords

Banquet Events
Banquet Event Orders
BEO Meetings
Standard Operating Procedures
Service Standards
Sequence Of Service
Event Timelines
Run-Of-Show Documents
Opening And Closing Checklists
Pre-Shift Briefings
Labour Forecasts
Staff Scheduling
Budget Management
Inventory Controls
Beverage Reconciliation
Event Billing
Client Relations
Guest Experience
Food Safety
Responsible Liquor Service
Occupational Health And Safety
ProServe Certificate
Class 5 Driver's Licence
Catering Operations
Offsite Events
Shipping And Receiving

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